Method

First heat the oil in a large cooking pot, then chop the pancetta quite small with a knife and add it to the hot oil.

Next put the swede and carrot, celery and onion into a food processor and pulse till chopped just a little more finely. Now add the garlic to the pancetta and stir it around briefly, then tip the swede,carrot, celery and onion in and, keeping the heat high, turn them around and cook for about five minutes. After that add the tomatoes and stock, and when it begins to simmer add some seasoning, cover with a lid and cook gently for 20 minutes.

Then the lid comes off and the pasta, borlotti beans and cabbage are stirred in and then back to simmering point and let it continue to cook gently (without a lid) for a further 10 – 15 minutes. Serve in heated bowls with chopped basil, and lots of parmesan.